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Lemon Lavender Cookies Recipe

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4.4 from 5 reviews

These delicate Lemon Lavender Cookies combine fragrant dried lavender and zesty lemon for a uniquely refreshing and floral treat. Soft and buttery, with a hint of citrus and aromatic lavender, these cookies are finished with a tangy lemon glaze infused with lavender, making them perfect for afternoon tea or special occasions.

  • Total Time: 57 minutes
  • Yield: 22 servings

Ingredients

Dry Ingredients

  • 2¾ cups (330 g) all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup (226 g) unsalted butter, cubed
  • 1½ cups (300 g) granulated sugar
  • 2 teaspoons dried lavender buds
  • 1 tablespoon lemon zest (about 2 large lemons)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon (15 ml) lemon juice
  • 2 teaspoons (10 ml) vanilla extract

Glaze Ingredients

  • 1½ cups (180 g) powdered sugar
  • 2 tablespoons (10 – 15 ml) lemon juice
  • 1 teaspoon lavender extract (optional)

Instructions

  1. Whisk Dry Ingredients: In a mixing bowl, whisk together the all purpose flour, baking powder, baking soda, and salt until well combined.
  2. Cream Sugar and Butter: Using a stand mixer fitted with the paddle attachment or an electric hand mixer with beaters, mix the granulated sugar, dried lavender buds, and lemon zest until the mixture resembles wet sand. Add the cubed butter and cream together on medium speed for 2 to 3 minutes until fully incorporated.
  3. Add Eggs and Flavorings: Reduce mixer speed to low and mix in the egg, egg yolk, lemon juice, and vanilla extract until smooth and fully combined.
  4. Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
  5. Chill Dough: Cover the cookie dough and refrigerate it for at least 30 to 60 minutes to firm up. Meanwhile, preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  6. Scoop and Bake: Using a tablespoon measure or spoon, scoop about 2 tablespoons (30 ml) of dough per cookie onto the prepared baking sheets, spacing them apart. Bake the cookies for 10 to 12 minutes or until the bottoms are lightly golden brown.
  7. Shape Cookies While Warm: Remove the cookies from the oven and immediately use a large biscuit cutter slightly wider than the cookies to gently nudge the edges back into a perfect round shape. Let them rest 3 to 4 minutes on the hot baking sheet.
  8. Cool Completely: Transfer the cookies to a cooling rack and allow them to cool to room temperature before glazing.
  9. Prepare Glaze: Whisk together the powdered sugar, lemon juice, and optional lavender extract to form a smooth glaze.
  10. Glaze and Garnish: Drizzle or spread the lemon lavender glaze over the cooled cookies and sprinkle with additional dried lavender buds. Let the glaze set for 30 to 45 minutes before serving.

Notes

  • For best flavor, use high quality dried lavender buds intended for culinary use.
  • Make sure the egg and egg yolk are at room temperature for easier mixing and better texture.
  • Do not overbake the cookies; they should be lightly golden on the bottom and soft inside.
  • The shaping step while cookies are warm helps achieve a uniform round shape once cooled.
  • Glaze sets best when cookies are fully cooled to avoid melting.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/lemon-lavender-cookies-recipe/